Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8713985 | Journal of Allergy and Clinical Immunology | 2017 | 48 Pages |
Abstract
Oleosins are clinically relevant peanut allergens and most likely associated with severe allergic symptoms. In-shell roasting increases their allergenicity, which is consistent with the observation that most allergic reactions are in connection with roasted peanuts.
Keywords
Related Topics
Life Sciences
Immunology and Microbiology
Immunology
Authors
Christian Dipl Food Chem, Skadi PhD, Jochen PhD, Niels PhD, Frauke PhD, Andreas PhD, Arne PhD, Wolf-Meinhard PhD, Uta MD, MSc,